Whole30 Rotel Chicken Spaghetti Squash Casserole
Published Jun 05, 2020 Updated Jul 11, 2023
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My new Whole30 Rotel Chicken Spaghetti Squash Casserole will easily become a staple on you weekly menu. It is filled with dairy free cream cheese, chicken, spaghetti squash, rotel, coconut milk, and nutritional yeast. It is creamy, filling and out of this world delicious. But wait, there is more good news! It’s Keto, Paleo and Whole30 complaint.
Growing up, my momma would always make Rotel Chicken Spaghetti Casserole with crushed Doritos on the top. It was honestly one of my favorite recipes from my childhood and I crave it on occasion. Although the original recipe will always hold a special place in my heart, I wanted to create a healthier version for my family. This one come pretty darn close to tasting the same as my mother’s recipe. I did have to omit the Doritos from my new recipe, but it really didn’t really make a big impact to the taste.
Are Nut Cheeses Whole30 Compliant?
This is a question that is asked a lot by the Whole30 community. Below is Whole30 creator, Melissa Urban’s answer:
“Nut cheeses and dips ARE compliant on the program, with a strong caveat that these should be used with caution, especially if you know you rely on cheese as a comfort or stress-relieving food, OR if cheese is a trigger for other food cravings (like wine or crackers). As with Larabars or almond butter, Whole30 HQ and our Coaches all recommend that program participants use with caution, and think critically about whether including these foods in their Whole30 is a healthy choice, given their contexts and goals.”
Whole30 Compliant Brands of Dairy Free Cream Cheese:
- Kitehill
- Nush Cheese Natural
- Pamela Creamery Creamy Nutcheese Original
Ingredients for this Whole30 Rotel Chicken Spaghetti Squash Casserole
- Diced chicken
- Spaghetti squash
- Nutritional yeast
- Kite Hill cream cheese (dairy free)
- Garlic and onion powder
- Rotel
- Salt/pepper
- Coconut milk
Rotel Chicken Spaghetti Squash Casserole (Whole30 + Keto)
Ingredients
- 1 medium spaghetti squash about 2 pounds
- 1 tbsp olive oil
- 3 chicken breast cooked and diced
- 1 1/2 cans rotel drained
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp pepper
- 1 container of Kite Hill cream cheese
- 1 tbsp ghee
- 1/2 cup coconut milk canned unsweetened
- 3 tbsp nutritional yeast
Instructions
- Preheat oven to 400F and coat a casserole dish with cooking spray.
- Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing.
- Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.
- Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes.
- Roast for 30 to 40 minutes or until lightly browned on the outside, and fork tender (Time will vary based on the size of the squash).
- Remove from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.
- Place these spaghetti squash strands into a large mixing bowl.
- Reduce oven heat to 350F.
- Cut the cooked chicken breast into bite size pieces. Add to a large skillet over medium heat.
- Drain the cans of rotel and transfer to the chicken in the skillet along with the dairy free cream cheese, nutritional yeast, coconut milk, salt, pepper, ghee and garlic/onion powder. Heat for 5 minutes or until everything is combined.
- Transfer the chicken mixture to the spaghetti squash and mix together.
- Pour into a lightly greased 8x11 casserole dish.
- Bake on 350F for 30-40 minutes until bubbling and heated through.
Notes
- This will last in the fridge for up to 5 days in an air tight container.
- Freeze up to 2 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Love this Whole30 Rotel Chicken Spaghetti? Check out my other favorites below:
- Buffalo Chicken Casserole (Whole30 + Keto)
- Hibachi Shrimp Veggie Pasta (Whole30 + Keto)
- Butternut Squash Skillet (Whole30)
Made this on recipe and it was a hit. My husband took it to work and everyone that walked by asked about it and said it smelled delicious. I also added a little cumin.
I love the idea of adding cumin. Thank you so much for trying.
What would be a good sub for the coconut milk? I have a coconut allergy. Please and thank you!
You can do unsweetened almond milk.
This was delicious!! I used the chive cream cheese from Kite Hill, didn’t have Rotel so I used diced tomatoes and a can of green chilies and almond milk. I did try adding 1/2tsp of cumin as well! We will be adding this to the rotation!
Yay. This is AMAZING to hear. Thank you
This is the most deliciously unhealthy tasting healthy recipe ever!!! Oh my goodness, Mac, you outdid yourself on this one!
YAY! This is so exciting to hear! Thank you
Made this recipe last night. OMGosh. Sooooo good!!
So happy to hear this! Thank you
This recipe was soooooo delicious; husband didn’t know it was Paleo! I didn’t use the coconut milk or nutritional yeast at all and it was still cheesy, creamy good! I didn’t have Kite Hill cream cheese, so I used Miyokos Vegan cream cheese. This will be added to our favorites!
Hi to ya Cindy. So thrilled you loved the recipe and it has made your favorite list. You adding ingredients to the recipe to personalize the casserole for you and your husband is so what cooking is meant to be. Tweak away Cindy;-) Thank you so much for sharing.
I have made this recipe twice now and its becoming a weekly favorite. The hubs is not usually a spaghetti squash fan but said he really likes it in this dish, even got our 5 year old to try it!
Well there ya go Mackenzie……thrilled this recipe worked to please all your precious loved ones. Thank you for the kind feedback. Have a blessed weekend.
I made this exactly as written. It was very tasty and my husband liked it as well….I was a little surprised! Now ….what to do with the rest of that coconut milk!
Lisa, I use a little bit of the extra coconut milk in my cold brew coffee for a few days!
Yes! I am with you. It make a delicious creamy coffee creamer.
I never post comments… but I HAD to come back and post about this amazing recipe. I LOVED it. Thank you so much! It’s on the meal plan again this week.
YAY! This seriously made my night. Happy to hear you loved it.
I can’t wait to make this! Do you have a guess as to how much spaghetti squash is used? I want to try it with the Hearts of Palm Noodles you’ve recommended…unless you know right off the bat they wouldn’t sub well?
Yes. In the recipe I said 2 pounds. You could use 2 or 3 packages of Hearts of Palm